FLAVOURS OF THE WORLD
Moroccan-inspired chicken thighs
These tender chicken thighs are lightly spiced and have a hint of lemon.
2 servings
52 minutes (prep: 30 mins / cook: 22 mins)
Time required
52 mins
Carbohydrates
49 g/serving
Ingredients
- 2 tsp (10 mL) canola oil, divided
- 2 (½ lb/250 g) bone-in, skinless, chicken thighs
- 1 cup (250 mL) diced sweet onion
- 2 cups (500 mL) peeled butternut squash, cut into ½ inch (1 cm) cubes
- 1 clove garlic, chopped
- 1 tsp (5 mL) ground turmeric
- 3 tbsp (45 mL) golden raisins
- 1 cup (250 mL) sodium-reduced chicken broth
- 2 wide strips of lemon peel
- 2 tbsp (25 mL) lemon juice
- ½ cup (125 mL) canned chickpeas, drained and rinsed
- 1 tbsp (15 mL) chopped fresh parsley or cilantro
- Calories 380
- Carbs 49 g
- Sugar 20 g
- Fibre 9 g
Directions
- In large nonstick skillet, heat 1 tsp (5 mL) canola oil over medium-high heat. Add chicken and cook until golden brown; about 4 minutes on each side. Remove to a plate; cover and keep warm.
- Add remaining canola oil, onion and squash; cook stirring occasionally, until softened, about 3 minutes. Add garlic, turmeric, cinnamon and raisins; stir to coat vegetables.
- Add chicken broth and lemon strips to skillet; and bring to a simmer. Return chicken to skillet; cover and cook until chicken is cooked through, 10 to 12 minutes.
- Stir in lemon juice and chickpeas; cook 2 minutes longer.
- Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.
Per serving (1 of 2)
- Calories 380
- Protein 23 g
- Total fat 11 g
- Saturated fat 2 g
- Cholesterol 85 mg
- Carbohydrates 49 g
- Fibre 9 g
- Sugars 20 g
- Added sugars 0 g
- Sodium 200 mg
- Potassium 1009 mg
© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.
